Vegan bacon to taste, we usually add 3 slices for each serving
Fresh parsley to taste
Cook the pasta according to package directions.
Place the rest of the ingredients (except the bacon and the parsley) in a blender and blend until smooth.
When the pasta is ready, strain it and place it in a frying pan or in the same pot you’ve cooked the pasta, add the sauce and the bacon (chopped) and cook over medium-high heat for about 2 to 3 minutes, stirring constantly.
Serve with some fresh parsley on top, more pepper and more bacon (optional).
Store the pasta carbonara in the fridge in a sealed container for up to 4 days.
Use any type of pasta you want.
Adding 1 tsp of turmeric powder you’ll get a beautiful color, but if you’re not a big fan of this ingredient, omit it or add just 1/2 tsp.
If you don’t eat soy, you could try to use overnight soaked cashews instead of the tofu and any other plant milk instead of the soy milk.
Serving Size:1/8 of the recipe using nutritional yeast instead of the vegan parmesan cheese and without the bacon